Pumpkin Pecan Pie

This may look like your standard pecan pie -- but don't be fooled.  This is pumpkin pie meets pecan pie -- I can't think of a better combination for the holidays.  There is a layer of pumpkin pie under there but I forgot to take a picture after slicing and serving.  I served this and the Pumpkin Mousse Tart at Thanksgiving (paired with Molly's cinnamon whipped cream) but I think it would be great for any celebration over the next few weeks!  Pumpkin is still in season, right?

Pumpkin Pecan Pie

Source:  Taste of Home

8 Servings

Prep: 10 min. Bake: 55 min.

Ingredients

Pumpkin Layer

2 eggs

1/4 cup sugar

1/4 cup packed brown sugar

1 teaspoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

2/3 cup canned pumpkin

2/3 cup milk

1 unbaked deep-dish pastry shell or pie crust (9 inches)

Pecan Topping

2 eggs

1/2 cup dark corn syrup

2 tablespoons brown sugar

2 tablespoons molasses

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup chopped pecans

1 cup pecan halves

Directions

In a bowl, beat eggs, sugars, flour, pie spice and salt until smooth. Mix in pumpkin. Gradually beat in milk. Pour into pastry shell.

Bake at 425° for 10 minutes. Reduce the temperature to 350° and bake 15 minutes longer.  Remove from the oven and allow to cool for a few minutes while preparing the pecan topping mixture.

For pecan topping, beat eggs in a bowl until foamy. Add corn syrup, brown sugar, molasses, flour, vanilla and salt. Pour over filling. Sprinkle with chopped pecans; cover with pecan halves.

Bake at 350° for 30-35 minutes or until set. Cool completely. Store in the refrigerator.